Chicken Tortilla Soup

"This soup is so easy to make and filled with beans, corn, tomatoes, and chicken. Top it with cilantro, lime, and tortilla chips for the perfect comfort food! "

Best part of visiting different restaurants and embracing multi cultures, opens your eyes to new and delcious foods!

This quick and easy chicken tortilla soup is loaded with all of my favorite Mexican-inspired ingredients — cilantro, lime juice, avocado, tortilla chips, and, of course, the ultra-flavorful tomatoey broth. It’s slightly spicy and full of flavor!

There is very little prep time for this recipe. Comes together quickly and only 20 minutes to cook. Great for week night meals!

Chicken Tortilla Soup

Servings – 8 Prep Time – 10 Minutes

Cook Time - 20 Minutes

Ingredients:

• 2 tbsp olive oil

• 1 yellow onion

• 4 cloves garlic

• 1/2 cup chopped fresh cilantro

• 2 large chicken breasts, about a pound and a half

• 4 cups chicken broth, you can also use low fat or low sodium

• 1 - 14.5 oz can diced fire roasted tomatoes

• 1 - 28 oz can crushed tomatoes

• 1 can black beans, drained and rinsed

• 1 can corn

• 1 cup white hominy

• 1 can green chilies, optional

• 1 small lime, juiced

• 1 tbsp chili powder

• 3 tsp cumin

• 1 tsp smoked paprika

• 1/4 tsp cayenne, optional for heat

• 2 tsp salt

• 1 tsp pepper

Avocado, Greek yogurt or sour cream, shredded Monterey Jack cheese, hot sauce, cilantro, for garnish

Directions:

In a large pot, heat two tablespoons olive oil over medium heat. Add in onions, garlic, and cilantro and sauté until fragrant

Add chicken broth, crushed and roasted tomatoes, beans, corn, hominy, chilies and lime juice and stir. Add in remaining spices and then add in chicken breasts.

Bring to a boil

Once boiling, lower heat and let simmer for 10 minutes.

Remove chicken breasts from soup and let rest for 10 minutes, then shred with fork. Add shredded chicken back into the pot of soup and let simmer for an additional 10 minutes.

Garnish and serve immediately.

Notes:

Crockpot Directions

Place all ingredients in crockpot and cook on low for 5-6 hours. Shred chicken with fork and place back into crockpot for serving. 

Serve with my Homemade Baked Tortilla Chips.

Nutrition:

Calories 225 | Carbohydrates 18g | Protein 25g | Fat 7g | Saturated Fat 1g | Cholesterol 60mg | Sodium 569mg | Potassium 604mg | Fiber 3g | Sugar 3g | Vitamin C 20mg | Calcium 47mg | Iron 2mg

"I love chicken tortilla soup and this version is so easy and delicious! I’m all about easy weeknight dinners, this is perfect!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.